Cabernet infused burgers with spicy mayonnaise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Spicy mayonnaise:
1 cup mayonnaise
1 tsp white vinegar
½ tsp cayenne pepper
½ tsp coriander
2 lbs. lean ground chuck
2 tsp salt
½ tsp course ground pepper
2 oz. soy sauce
2 oz. balsamic vinegar
2 oz. Sutter Home Cabernet Sauvignon
¼ cup dark brown sugar
4 oz. crushed Snyder’s mini pretzels
Vegetable oil, for brushing the grill rack
6 seeded hamburger buns
3 oz. “store brand” green olive and tomato tapenade



Preheat a gas grill to medium-high. To make the spicy mayonnaise, combine the mayonnaise, vinegar, cayenne pepper and coriander in a bowl. Mix well to combine. Refrigerate until serving. To make the patties, combine the beef, salt, pepper, soy sauce, balsamic vinegar, wine, brown sugar and pretzels in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the spicy mayonnaise over the cut sides of the roll tops only. On each roll bottom place a patty. Top patty with a ½ ounce portion of tapenade. Add the roll tops and serve.